12 hours 40 minutes
Here's What You'll Need
dried chickpeas, onion, garlic, parsley, cilantro, coriander, ground cumin, kosher salt, baking soda, black pepper, lemon juice, canola oil
Place dried chickpeas in a bowl, cover with a few inches of water and soak 12 hours. Drain and transfer to the a food processor fitted with blade attachment.
To the chickpeas, add remaining ingredients. Secure the lid. Slowly pulse the ingredients together until finely chopped, but not completely smooth.
Use a cookie scoop to make evenly sized portions, then place chickpea balls on a plate. Wet hands with water, then press to flatten into patties.
Heat oil over medium heat in a skillet. Add patties, pan fry for 2-3 minutes per side. Transfer onto a cooling rack, sprinkle with salt, then repeat until all are cooked.
Chickpea patties can be enjoyed hot or room temperature. Serving suggestions: tahini, Israeli salad, lemon wedges, in a pita, with labneh, or on a salad.